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Guilt-Free Ghirardelli Chocolate Chunk Cookies

April 13, 2016

Kevin made these cookies today and I don’t feel quite as guilty eating them as I do when I nibble on his Toll House version.  By using coconut oil, egg whites, and less sugar, they are a little healthier than the standard version.  And, the bonus is that they are yummy, too!  Kevin’s version of “Chocolate Chunk Cookies”from Better Homes and Gardens Diabetic Living, Fall 2011 ed, is brought to you by his Kickstarter backers.


1/3 c. coconut oil

3 tbsp. butter, softened

1/2 c. granulated sugar

1/2 c. brown sugar

1 tsp. baking soda

1/4 tsp. salt

2 egg whites

2 tsp. vanilla

2 1/2 c. all-purpose flour

1 c. Ghirardelli Bittersweet Chocolate Baking Chips, 60% Cacao


Preheat oven to 350 degrees F.  Lightly grease cookie sheet. In a large bowl, beat oil and butter with an electric mixer on medium to high speed 30 seconds.  Add sugars, baking soda, and salt.  Beat until well mixed.  Beat in egg whites and vanilla.  Beat in as much of the flour as possible with the mixer.  Using a spoon, stir in any remaining flour and chocolate chips.  Drop dough by rounded teaspoons or scooper.  Flatten slightly.  Bake 8 minutes or until edges are set and bottoms are lightly browned.  Let cookies stand on cookie sheet  1 minute.  Transfer to wire racks and cool completely.


From → Cookies

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